Breaded Chicken with Mustard and Dry Sherry

Reprinted from Old-School Comfort Food by Alex Guarnaschelli. Copyright © 2013. Published by Clarkson Potter.

Breaded Chicken with Mustard and Dry Sherry

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    1/2 cup reduced-sodium soy sauce 1 whole chicken, cut into 8 pieces: each breast half split into 2 even pieces with the wings still attached, 2 drumsticks, and 2
    1/2 cup dry sherry 1 1/2 cups plain dried bread crumbs
    1 tablespoon Worcestershire sauce 5 tablespoons unsalted butter, melted
    1 tablespoon Tabasco sauce Kosher salt
    2 tablespoons Dijon mustard Lemon wedges
    1/4 cup canola oil


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    • 1

      Marinate the chicken: In a large bowl, whisk together the soy sauce, sherry, Worcestershire sauce, Tabasco, mustard, and canola oil. With the exception of the wings, remove the skin from the chicken. Submerge all the chicken pieces in the marinade. Don’t be afraid to get your hands dirty: Turn the chicken pieces around in the marinade so that each piece is coated on all sides. Put a piece of plastic wrap on top of the chicken and add a heavy weight, such as a small plate to ensure the chicken is submerged in the marinade. Refrigerate for 3 hours or overnight.

    • 2

      Preheat the oven to 400°F.  

    • 3

      Cook the chicken: In a medium bowl, mix together the bread crumbs and butter. Season with a few large pinches of salt. Remove the chicken pieces from the marinade, allowing any excess liquid to drip off, and roll them in the bread crumbs. Take care to bread all sides of each piece. Arrange them in a single layer(without crowding) on a baking sheet with a fitted rack. Elevating the chicken will help avoid a soggy underside on your chicken. Bake until the pieces are cooked through (internal temperature of 155° to 160°F) and the bread crumbs are golden brown, 25 to 30 minutes.

    • 4

      Preheat the broiler.

    • 5

      Put the chicken under the broiler for a minute or two, watching, to further brown the bread crumbs. Serve with lemon wedges.

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